绿豆薄荷清凉饮料的工艺配方研制
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摘要
以绿豆和薄荷为生产原料,通过正交试验和单因素试验,对绿豆薄荷清凉饮料的配方及其稳定性进行研究。结果表明,当绿豆汁料水比1︰15 (g/mL),薄荷浸提料水比1︰20 (g/mL),绿豆汁25%,薄荷浸提液25%,白砂糖7.5%,柠檬酸0.120%时,所配得的绿豆薄荷清凉饮料口感最佳;添加剂的比例为:海藻酸钠0.144%、羧甲基纤维素钠0.072%、黄原胶0.120%时,绿豆薄荷清凉饮料的组织状态均匀且沉淀最少。
The formula and stability of refreshing beverage compounded mung bean and mint as raw materials were studied by orthogonal test and single factor test. Results showed that the optimal formula for obtaining the best taste was that the ratio of mung bean juice to water 1︰15(g/m L), the ratio of raw material leaching to water 1︰20(g/m L), 25% of the mung bean juice, 25% of mint extract, 7.5% of white sugar and 0.120% of citric acid. The state of refreshing beverage was uniform and the most stable when the ratio of the stabilizing agent was 0.144% of sodium alginate, 0.072% of sodium carboxymethyl cellulose and 0.120% of xanthan gum.
The formula and stability of refreshing beverage compounded mung bean and mint as raw materials were studied by orthogonal test and single factor test. Results showed that the optimal formula for obtaining the best taste was that the ratio of mung bean juice to water 1︰15(g/m L), the ratio of raw material leaching to water 1︰20(g/m L), 25% of the mung bean juice, 25% of mint extract, 7.5% of white sugar and 0.120% of citric acid. The state of refreshing beverage was uniform and the most stable when the ratio of the stabilizing agent was 0.144% of sodium alginate, 0.072% of sodium carboxymethyl cellulose and 0.120% of xanthan gum.
引文
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[3]陈向阳,张淑静,玄子男,等.薄荷酚酸部位及蒙花苷体外抗炎活性研究[C].第十届全国免疫学学术大会.北京:中国免疫学会,2015:438.
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[5]LAURENT M A,BOULENGUER P.Stabilization mechanism of acid dairy drinks(ADD)induced by pectin[J].Food Hydrocolloids,2003,17(4):445-454.
[6]罗玲泉.调配型酸性乳饮料稳定剂的复配研究[J].食品科学,2009,30(6):268-271.
[7]许小春,陈志成,刘炎.绿豆与黑豆复合蛋白饮料的研制[J].广州化工,2015(22):110-112.
[8]阙小峰,顾嘉豪,谢恩耀,等.薄荷鲜橙汁饮料的研制[J].食品研究与开发,2015,36(23):88-89.
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